Bring all ingredients except pears to a boil. Reduce heat and simmer, covered, until sugar is dissolved, about 5 minutes. Leaving the pears whole, core and peel them leaving the stems on and taking off as little flesh as possible. Trim the bottom of the pears to make a stable base. Place the pears in the syrup and poach over low heat, turning them occasionally, just until tender, about ten minutes. Let cool in the syrup, still covered. Remove the spice. Can be stored in refrigerator for a few days. To serve, put each pear in a glass serving bowl, strain syrup and spoon over pear.